Pt Author Manuscript3. 4. 5. 6. 7. 8. 9. 10.The downside of East Asian diets in general (and the Japanese diet in particular) has been the high sodium content, mainly a result of the high intake of soy sauce, miso, salted fish, and pickled vegetables. Studies of the Japanese support a relation between higher intakes of sodium and higher rates of hypertension, cardiovascular diseases, in particular, cerebrovascular disease (Kawano et al. 2007; Miura et al. 2010; Nagata et al. 2004; Umesawa et al. 2008) as well as stomach cancer (Shikata et al. 2006; Tsugane et al. 2007). However, sodium intake has always been much lower in Okinawa when compared to other Japanese prefectures (Willcox et al, 2007). As discussed above, local Okinawan cuisine has strong southern Chinese, South Asian and Southeast Asian influences (bitter greens, spices, peppers, turmeric), that results from active participation in the spice trade. Okinawa was an independent seafaring trading nation known as the Leupeptin (hemisulfate) chemical information Kingdom of the Ryukyus (from the 14th to the late 19th century) before it became a Japanese prefecture. Hypertensive effects of sodium consumption in the diet were also attenuated by the high consumption of vegetables rich in anti-hypertensive minerals (potassium, magnesium, and calcium) as well as the sodium wasting from their hot and humid subtropical climate (Willcox et al, 2004). See TableMech N-hexanoic-Try-Ile-(6)-amino hexanoic amideMedChemExpress Hexanoyl-Tyr-Ile-Ahx-NH2 Ageing Dev. Author manuscript; available in PMC 2017 April 24.Willcox et al.PageDifferences between the Traditional Okinawan and Japanese DietsThe dietary differences between Okinawans and other Japanese were once stark but have markedly narrowed in post-World War II birth cohorts, and in particular, since reversion of Okinawa from U.S. to Japanese administrations in 1972 (Todoriki et al, 2004; Willcox et al, 2008; 2012). This phenomenon has also been observed in the INTERMAP Study (Dennis et al, 2003; Zhou et al, 2003), where differences in traditional diets that were observed in older population cohort studies, such as the Seven Countries Study in the 1960s (Keys et al, 1966), had markedly narrowed by the 1990s. Therefore, in order to understand potential dietary influence on aging-related disease and longevity in older cohorts of Okinawans and other Japanese, where health and longevity advantages are the starkest, it is helpful to assess the food choices that may have influenced these aging-related phenotypes for most of their adult lives. Table 2 illustrates several important points: One, differences in the intake of grains. 75 of the caloric intake of the Japanese diet originated from grains, principally refined (polished) white rice. In contrast, only 33 of the calories in the traditional Okinawan diet originated from grains, which was less dominated by white rice and more heavily dominated by millet and other lower glycemic load grains (Willcox et al, 2007; 2009). Two, vegetable/fruit intake was quite different. While both the traditional Japanese and Okinawan diets were not heavy in fruit and had some small differences in type of fruit (Okinawans had more tropical fruit) –both diets derived 1 or less of their caloric intake from fruit. Fruit tended to be a condiment or eaten as an after meal sweet. However, vegetable intake was markedly different between the two diets. While the traditional Japanese diet provided about 8 of caloric intake as vegetables the intake in Okinawans was seven times greater, in terms of caloric intake, at 58 of the diet. The majority o.Pt Author Manuscript3. 4. 5. 6. 7. 8. 9. 10.The downside of East Asian diets in general (and the Japanese diet in particular) has been the high sodium content, mainly a result of the high intake of soy sauce, miso, salted fish, and pickled vegetables. Studies of the Japanese support a relation between higher intakes of sodium and higher rates of hypertension, cardiovascular diseases, in particular, cerebrovascular disease (Kawano et al. 2007; Miura et al. 2010; Nagata et al. 2004; Umesawa et al. 2008) as well as stomach cancer (Shikata et al. 2006; Tsugane et al. 2007). However, sodium intake has always been much lower in Okinawa when compared to other Japanese prefectures (Willcox et al, 2007). As discussed above, local Okinawan cuisine has strong southern Chinese, South Asian and Southeast Asian influences (bitter greens, spices, peppers, turmeric), that results from active participation in the spice trade. Okinawa was an independent seafaring trading nation known as the Kingdom of the Ryukyus (from the 14th to the late 19th century) before it became a Japanese prefecture. Hypertensive effects of sodium consumption in the diet were also attenuated by the high consumption of vegetables rich in anti-hypertensive minerals (potassium, magnesium, and calcium) as well as the sodium wasting from their hot and humid subtropical climate (Willcox et al, 2004). See TableMech Ageing Dev. Author manuscript; available in PMC 2017 April 24.Willcox et al.PageDifferences between the Traditional Okinawan and Japanese DietsThe dietary differences between Okinawans and other Japanese were once stark but have markedly narrowed in post-World War II birth cohorts, and in particular, since reversion of Okinawa from U.S. to Japanese administrations in 1972 (Todoriki et al, 2004; Willcox et al, 2008; 2012). This phenomenon has also been observed in the INTERMAP Study (Dennis et al, 2003; Zhou et al, 2003), where differences in traditional diets that were observed in older population cohort studies, such as the Seven Countries Study in the 1960s (Keys et al, 1966), had markedly narrowed by the 1990s. Therefore, in order to understand potential dietary influence on aging-related disease and longevity in older cohorts of Okinawans and other Japanese, where health and longevity advantages are the starkest, it is helpful to assess the food choices that may have influenced these aging-related phenotypes for most of their adult lives. Table 2 illustrates several important points: One, differences in the intake of grains. 75 of the caloric intake of the Japanese diet originated from grains, principally refined (polished) white rice. In contrast, only 33 of the calories in the traditional Okinawan diet originated from grains, which was less dominated by white rice and more heavily dominated by millet and other lower glycemic load grains (Willcox et al, 2007; 2009). Two, vegetable/fruit intake was quite different. While both the traditional Japanese and Okinawan diets were not heavy in fruit and had some small differences in type of fruit (Okinawans had more tropical fruit) –both diets derived 1 or less of their caloric intake from fruit. Fruit tended to be a condiment or eaten as an after meal sweet. However, vegetable intake was markedly different between the two diets. While the traditional Japanese diet provided about 8 of caloric intake as vegetables the intake in Okinawans was seven times greater, in terms of caloric intake, at 58 of the diet. The majority o.
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